Roasted Pepper, Cheddar Souffles ♥

My very first soufflé, a broccoli soufflé, turned out heavy, like a feather-flattened pillow. Tonight's soufflés -- yippee! -- were the airy pillows that should be soufflés.

And I suspect that with soufflé success under my belt, I'm hooked. With a simple salad and a simple dessert, it made for an extraordinarily satisfying meal.

This recipe is especially simple because no hot water bath is called for -- just throw it in the oven.

NUTRITION NOTES This is great supper option for vegetarians and those following a low-carb diet -- only 7 net carbs!

NEXT TIME

Soufflé directions always direct, "Serve immediately." But it was about 30 minutes before this was ready to serve. Before then, it was too hot and the only flavor was 'hot'. After 30 minutes, the cheese, the eggs, the peppers were at perfect temperature for really enjoying.

I'll use a cheese more subtle, more complex, than the obvious cheddar.

I might make a few extra for these reheated beautifully in the microwave the next day.

Melt the butter in a medium saucepan over MEDIUM HEAT. Sprinkle the flour, salt, pepper and cayenne over top and combine with a wooden spoon until smooth. Let cook 1 minute. Slllllooooowwwwwly (starting with a tablespoon at a time) add the milk, fully incorporating each new addition before adding more. Bring to a boil over moderate heat, stirring constantly.

Remove from heat. Stir in cheddar and Parmesan. Transfer a tablespoon of the hot mixture to the egg yolks, stirring continuously, repeat until egg mixture is warm and eggs themselves no longer discernible. Combine egg mixture with milk mixture.

EGG WHITES2 egg whitesSprinkle salt

With a hand mixer, beat egg whites and salt until stiff. (When are egg whites "stiff"? After beating a bit, turn off the mixer and lift the beaters out of the bowl. If the egg whites are "soft", small peaks will form but the tops will curl over. If the egg whites are "stiff", then the peaks will remain upright.)

Gently stir in 1/3 of the egg whites into the white sauce. Fold in the remaining egg whites, gently but thoroughly.

ASSEMBLE & BAKESprinkle of cheddar

Divide mixture among the four ramekins. Top with additional cheddar. Bake until puffed and golden, about 17 - 20 minutes. Let cool before serving, abot 30 minutes.

6
comments:

I confess, I've never made a souffle. My oven is iffy, temperature wise. Sometimes it does fine and other times the temperature won't stay where I set it. (This is an antique gas stove from the 40's which I LOVE, except for that oven.) Anyway, I've been scared to attempt it. Yours does sound delicious.

Hi Anonymous ~ Eggs ARE vegetarian, which I define as lacto-ovo, no meat, no fish but includes dairy and eggs. Eggs are NOT vegan, which excludes all non-plant foods.

All that said, A Veggie Venture is about vegetables but is neither vegetarian nor vegan (even though an estimated 90% of the recipes are vegetarian and at least half the recipes vegan. Please visit Note to vegetarians.

Thanks for visiting!

Arlene
on
February 10, 2010

I note that you say about a Roux "also called a white sauce." This description is incorrect. A roux is simply a mixture of either butter or other kind of melted "grease" (like bacon grease or lard or oil) to which a proportionate amount of flour is added and the mixture is then cooked over low heat to remove the raw taste of the flour...and in some cases, is cooked for a lengthy period of time to brown the flour, i.e. for perhaps several hours in the case of using the roux for making authentic jambalaya or a good Louisiana gumbo. Blending warmed milk into a roux which has cooked for several minutes where the flour is still untoasted results in a white sauce, but technically, a roux is NOT a white sauce.

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